PUMPKIN BUTTER 2

 

  • Cooking Time: 180
  • Servings:
  • Preparation Time:

Ingredients

  • 1 29-oz can pumpkin puree
  • 1-1/2 c firmly packed light brown sugar
  • 1/2 c mild honey
  • juice of 1 lemon
  • 1 tablespoon cider vinegar (don't skip this)
  • 3/4 teaspoon apple/pumpkin pie spice (or equivalent)

Directions

  • Put everything in a slow cooker and stir until well mixed. (Some lumps in the sugar are okay).
  • Scrape down the sides with a spatula.
  • Cover and cook on HIGH for 2 hours, stirring occasionally.
  • Remove the lid and cook on HIGH for another 30-50 minutes to reach the desired thickness.
  • Turn off cooker and let cool to room temp in the crock.
  • Store, covered in refrigerator, for up to 6 weeks, or freeze up to 3 months.

Notes

This is a recipe from a friend on www.thenest.com. She shared it to cheer us up and I wanted to share the recipe with all of you because it is amazing. Thanks SarahT!

Website Credit: www.thenest.com

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